Beef Stew

Ingredients

• 2 pounds beef
• 1 carrot
• 3 tablespoons flour
• 2 onions, sliced
• 1 turnip
• 6 potatoes
• Salt
• pepper

Method

1. 1

   Prepare according to the directions for stewing meat.

2. 2

   Cook slowly for three hours or until tender.

Nutrition per serving

As published

This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 38. The excerpt below is the record exactly as published.

, turnips, car- rots, parsnips, and potatoes are the vegetables TRUE FOOD VALUES 143 commonly used in stews. The vegetables should be cut into half-inch cubes or thin slices, not over a quarter inch thick, and added the last hour of cooking. The potatoes should, however, be par- boiled five minutes, then added to the stew, allow- ing twenty minutes for the cooking. Salt and pepper are the usual seasonings, although parsley, one or two cloves, celery salt, or catchup may be added to give variety. A nice way is to cook the vegetables separately. Beef Stew 2 pounds betf i carrot 3 labtc^poons ftovr water 2 onions, slicrd 1 lunsip 6 potatoes Sail and pepper Prepare according to above directions. Beef Loaf Take two pounds of beef (bottom of round) and grind it in a food chopper. Add three slices of fresh pork, three crackers, two eggs, a half teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.